Baked Garlic Parmesan Potato Wedges in Your Pressure Cooker
This easy recipe for Baked Garlic Parmesan Potato Wedges will blow you away with its simplicity and fantastic garlic, Italian herbs, and parmesan flavors! They make a great side dish or appetizer for parties too!
Equipment
- 1 Pressure cooker for initial cooking of potatoes
- 1 Large baking sheet for oven baking
Ingredients
Main Ingredients
- 3 to 4 large Russet potatoes sliced into wedges
- 4 tablespoons Olive oil for crispy outside
- 2 teaspoons Salt to bring out flavors
- 2 teaspoons Garlic powder for garlicky goodness
- 2 teaspoons Italian seasoning to add herby warmth
- ½ cup Shredded parmesan cheese for melty topping
- Optional Fresh parsley or cilantro for garnish
- Optional Ranch or blue cheese dressing for dipping
Instructions
Cooking Instructions
- Preheat your oven to 425 degrees F to prepare for crispy finish.
- Toss potato wedges with olive oil, salt, garlic powder, and Italian seasoning until well coated.
- Place wedges in a pressure cooker, seal the lid, and cook for about 5 minutes once pressure is reached.
- Use quick release method to relieve steam, carefully spread on baking sheet in single layer.
- Bake for 30 minutes in oven, flipping halfway through for even crispiness.
- Sprinkle parmesan cheese over wedges, bake for another 5 minutes until cheese melts.
- Garnish with parsley or cilantro and serve with your choice of dressing for dipping.
Notes
Serve with your favorite dipping sauce – we love ranch dressing!